Description
Bien Cuit’s Masala Pecan Sandies are buttery, nutty cookies infused with aromatic masala spice and a hint of vanilla. Featuring toasted ground pecans for a rich texture, these shortbread-style cookies are rolled, chilled, and baked to golden perfection. Perfect for an elegant teatime treat or a flavorful snack, they combine classic buttery crumb with unique spice notes.
Ingredients
Units
Scale
Dry Ingredients
- 150 gram (1 cup plus 3 tablespoons) all-purpose flour
- 90 gram (1/4 cup plus 3 tablespoons and 1 teaspoon) granulated sugar
- 90 gram (scant 1 cup) toasted, ground pecans
- 5 gram (1 teaspoon) masala
- 3 gram (1/2 teaspoon) kosher salt
Wet Ingredients
- 125 gram (1 stick plus 1 tablespoon) unsalted butter, at room temperature
- 25 gram (1 1/2) egg yolks
- 1/4 vanilla bean, scraped
Instructions
- Mix the Dough. In a mixing bowl, combine all dry and wet ingredients using your hands or a stand mixer with a paddle attachment. Mix just until the dough begins to come together and forms a cohesive mass. Avoid overmixing to maintain the shortbread texture.
- Shape and Chill. Transfer the dough onto a work surface and form into a rectangle. Wrap tightly in plastic wrap or equivalent, and refrigerate until the dough is chilled but still pliable enough to gently press and leave a dent. This chilling step firms the dough and helps develop flavor. You can also refrigerate for up to a couple days, then allow it to warm slightly on the counter before rolling.
- Roll and Cut. Lightly flour your work surface and roll the dough to approximately ½-inch thickness. Cut into 2×2-inch squares or smaller if preferred. Space the cookies evenly on lined baking sheets, leaving a couple inches between each. Refrigerate or freeze these cut cookies until firm to help them hold shape while baking.
- Bake the Cookies. Preheat your oven to 350°F (175°C). Bake the chilled cookies for 10 to 15 minutes until they have turned deeply golden brown all over. Keep an eye to prevent burning as the sugar and nuts brown.
- Cool and Serve. Allow the cookies to cool completely on a wire rack. They will firm up as they cool, ensuring a crumbly texture. Optionally, dust with confectioners’ sugar before serving for a delicate sweet finish.
Notes
- To toast and grind pecans, spread pecans on a baking sheet and toast in a 350°F oven for 8-10 minutes until fragrant. Cool and pulse in a food processor until finely ground but not paste-like.
- Masala is a blend of warming spices like cardamom, cinnamon, clove, and nutmeg; adjust to taste or substitute with your favorite chai or garam masala blend.
- Butter should be softened to room temperature to incorporate smoothly into the dough.
- For best texture, avoid overworking the dough; handle it gently.
- Store baked cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
